Italian Style Arabiata with Bucatini
From DonSpain 8 years agoIngredients
- 60g/2oz Pancetta (or unsmoked Streaky bacon) - chopped into thin strips shopping list
- 15g/½oz butter shopping list
- 5tbsp Extra Virgin Olive Oil shopping list
- ½tsp Garlic - finely chopped shopping list
- 4tbsp Spring Onion - finely chopped shopping list
- 2tbsp Red Pepper - finely chopped shopping list
- 2 x 400g/14oz Tins Plum Tomatoes - chopped shopping list
- ¼ to ½tsp - to taste - dried Chilli - crushed shopping list
- Small pinch Salt - to taste shopping list
- 3tbsp Parmesan Reggiano - grated shopping list
- 1tbsp Pecorino Romano - grated shopping list
- 15 or so fresh basil leaves - torn in ½in pieces shopping list
- 450g/1lb Bucatini shopping list
How to make it
- Put 4tbsp oil and the butter in a frying pan large enough to accommodate the pasta;
- Melt the butter over a low heat, add the onions and red pepper and cook gently, stirring occasionally, for some 2 minutes or so until softened a bit;
- Add the pancetta and garlic and continue to cook, stirring occasionally, until the garlic and the pancetta start to brown but nowhere near crispy;
- Add the tomatoes, chilli, a touch of salt and stirring continuously to break up the tomatoes, combine together well with the pancetta onion mixture;
- Increase to a high heat and bring to boil;
- Reduce heat to low and simmer for some 30 to 45 minutes or so, stirring occasionally, while sauce thickens a bit;
- Pour 4 pints water into a large saucepan, add 1tbsp salt and 1tbsp oil and bring to a boil over a high heat;
- Drop in the pasta, stirring well to mix and separate;
- When pasta is put on to boil, add torn basil to the sauce, turn up heat to medium and further thicken the sauce for some 5 to 8 minutes;
- When the pasta is cooked “al dente”, drain and add to sauce in frying pan;
- Add the grated cheeses, stir and toss until the cheese and sauce is totally combined with the pasta;
- Taste for seasoning and serve immediately.
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